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The Chopping Board, Toronto, ON (2026)

09/15/2026

A soft pistachio coconut cookie wrapped around a creamy truffle.
Ingredients
• Unsalted butter — 120g (1/2 cup + 2 tsp)
• Light brown sugar — 100g (1/2 cup)
• Granulated sugar — 50g (1/4 cup)
• Large egg — 1
• Large egg yolk — 1
• Vanilla extract — 1 tsp (5ml)
• Pistachio extract — 1/2 tsp (optional)
• Food colour — tiny drop (optional)
• All‑purpose flour — 240g (2 cups)
• Cornstarch — 2 tsp (~6g)
• Baking powder — 1/2 tsp (~2.5g)
• Baking soda — 1/2 tsp (2.5g)
• Salt — 1/2 tsp (~3g)
• White chocolate chips — 142g (~3/4 cup)
• Chopped pistachios — 50g (1/2 cup)
• Sweetened coconut — 50g (1/2 cup)
• Raffaello truffles — 8 (freeze for 30-40 minutes for the best results)
• Melted white chocolate — 80–100g
• Coconut + pistachios for topping — 10–15g each

Instructions

1. Add 120g cold cubed butter to a large bowl and beat for 1 minute until slightly softened.
2. Add 100g brown sugar and 50g granulated sugar, then beat for 3–5 minutes until creamy and smooth.
3. Add 1 egg, 1 egg yolk, 1 tsp vanilla, 1/2 tsp pistachio extract, and a tiny drop of food colour directly into the butter mixture and mix until silky.
4. Add 240g flour, 2 tsp cornstarch, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt, then mix on low until a soft dough forms.
5. Fold in 142g white chocolate chips, 50g pistachios, and 50g coconut until evenly mixed.
6. Divide dough into 8 portions (each 105–106g).
7. Flatten each portion gently, place 1 Raffaello in the center, wrap the dough around it completely, roll into a smooth ball, and add soft fingertip texture on top.
8. Place dough balls on a baking tray lined with a silicone mat.
9. Freeze for 15 minutes, then bake at 350°F (177°C) for 14 minutes until edges are set and tops are soft.
10. While cookies are hot, swirl a cookie ring around each one or push edges inward with a spatula to make them perfectly round.
11. Once cooled, spread melted white chocolate on top using a spoon.
12. Sprinkle pistachios and coconut while the chocolate is still soft, then let it set.
Video Recipe ➡️ https://youtu.be/9FB0n-YTdfk?si=KhJC4mQ26G5L0zZg

09/13/2026

Soft, rich chocolate cookies filled with gooey caramel, topped with melted chocolate and crunchy pecans.
Ingredients
Dough
• 3/4 cup unsalted softened butter (170 g)
• 1/2 cup brown sugar (100 g)
• 1/4 cup granulated sugar (50 g)
• 2 eggs (about 100 g total)
• 2 tsp vanilla extract (10 g)
• 1 tbsp corn syrup (20 g)
• 2 cups all‑purpose flour (240 g)
• 3/4 cup cocoa powder (75 g)
• 1 tbsp cornstarch (8 g)
• 1/2 tsp salt (3 g)
• 1/2 tsp baking soda (3 g)
• 1/2 tsp baking powder (2 g)
• 1/4 cup pecans (25 g), chopped
Topping
• 3/4 cup pecans (75 g), chopped
• 18–20 caramel candies
• 3 tbsp cream
• 1/2 tsp vanilla extract (2.5 g)
• 1/2 cup milk chocolate chips (80 g)
Instructions
1. Add softened butter to a mixing bowl.
2. Add brown sugar and granulated sugar. Cream until smooth and fluffy.
3. Add eggs, vanilla, and corn syrup. Mix until fully combined.
4. Add flour, cocoa powder, cornstarch, salt, baking soda, and baking powder. Mix into a thick dough.
5. Stir in chopped pecans.
6. Divide dough into 6 equal portions. Roll each into a ball.
7. Flatten each ball into a disc.
8. Chop pecans and roll the sides of each disc in them.
9. Freeze the dough for 15 minutes.
10. Preheat oven to 350°F (177°C).
11. Line baking sheets with parchment or silicone mats.
12. Grease baking rings if using and place discs inside.
13. Bake for 13–15 minutes at 350°F.
14. Cool cookies on the sheet briefly, then transfer to a rack.
15. Melt caramel candies with cream and vanilla until smooth.
16. Spoon caramel onto each cookie and let it set.
17. Melt chocolate chips and spoon over the caramel.
18. Finish with chopped pecans on top.
Video Recipe ➡️ https://youtu.be/LpanrzRZ6Fc?si=75xaCLdJcmM_hE-_

09/10/2026

Cozy fall chocolate chip cookies made with brown butter melty chocolate and homemade crunchy toffee.
TOFFEE
Ingredients

• 1/4 cup (60g) unsalted butter
• 1/3 cup (70g) granulated sugar
• 1/4 tsp (1g) salt

COOKIES

Ingredients

• 1/2 cup (115g) unsalted butter
• 1/4 cup (50g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1 egg
• 2 tsp (10g) vanilla
• 1 1/4 cups (165g) flour
• 1 tsp (3g) instant coffee
• 1/2 tsp (2g) salt
• 1/2 tsp (3g) baking soda
• 1 cup (180g) semi‑sweet chocolate chips
Video Recipe with written instructions➡️ https://youtu.be/wGRQKkACVTM?si=j28xh0061ZrOeKaQ

09/06/2026

Thick, gooey cookies packed with chocolate, pecans, and coconut. These cowboy cookies are everything you crave in one bite.

Ingredient:
Unsalted butter (melted) ½ cup 115 g
Light brown sugar (packed) ¾ cup 160 g
Granulated sugar ¼ cup 50 g
Eggs 2 large
Vanilla extract 2 teaspoons 10 g
All-purpose flour 1¾ cups 210 g
Baking soda ½ teaspoon ~2.5 g
Ground cinnamon ½ teaspoon ~1.3 g
Salt ½ teaspoon ~3 g
Rolled oats ~1 cup 100 g
Sweetened flaked coconut ½ cup 45 g
Pecans (roughly chopped) ½ cup 60 g
Semi-sweet chocolate chips 1 cup 200 g

Instructions:

1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking sheets.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for 1–2 minutes until smooth.
3. Add the eggs and whisk well. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, cinnamon, salt, and oats.
5. Fold the dry ingredients into the wet mixture just until combined.
6. Now gently fold in the coconut, pecans, and chocolate chips—this keeps the base dough nice and smooth and prevents overmixing.
7. Scoop into 8 equal portions, spacing them about 2 inches apart.
8. Bake one sheet at a time for 12 minutes, until edges are golden and centers soft.
9. Press extra pecans or chips on top while warm and finish with a sprinkle of coconut flakes and flaky sea salt (optional).
10. Let cool for 10 minutes on the tray, then transfer to a rack to finish cooling.
Video Recipe ➡️ https://youtu.be/FZNr1YIqv9o?si=kg4zvcZ0y1nlm28J

09/04/2026

Rich, fudgy brownies topped with buttery maple-glazed pecans, this recipe is pure indulgence.
Recipe Ingredients:

• 1½ cups (150g) pecans
• 3 tbsp (42g) butter
• ¼ cup (80g) maple syrup
• Pinch of salt

Instructions:

1. In a saucepan over medium heat, toast 1½ cups (150g) pecans until fragrant.
2. Add 3 tbsp (42g) butter, ¼ cup (80g) maple syrup, and a pinch of salt.
3. Stir until melted and well combined.
4. Let them cool completely.

Brownie Batter

Ingredients:

• 3 eggs
• ¾ cup (65g) cocoa powder
• ½ tsp (3g) salt
• ¾ tsp (3g) baking powder
• 2 tsp (8g) vanilla extract
• ¾ cup (180g) unsalted butter, melted
• 1¼ cups (250g) sugar
• ¼ cup (80g) maple syrup
• 1¼ cups (150g) all-purpose flour
• 1 cup (170g) chopped chocolate
• 1 tsp ground coffee (optional)

Instructions:

1. Whisk 3 eggs for 2 minutes until light and frothy.
2. Add ¾ cup (65g) cocoa powder, ½ tsp (3g) salt, ¾ tsp (3g) baking powder, 1 tsp ground coffee, and 2 tsp (8g) vanilla extract. Mix well.
3. In a separate bowl, mix together ¾ cup (180g) melted butter, 1¼ cups (250g) sugar, and ¼ cup (80g) maple syrup until smooth.
4. Pour the butter-sugar-maple mixture into the cocoa mixture and stir until fully incorporated.
5. Fold in 1¼ cups (150g) all-purpose flour until just combined.
6. Stir in 1 cup (170g) chopped chocolate.
7. Pour the batter into a lined and greased 8×8 inch (20×20 cm) pan.
8. Top with the cooled maple pecans.
9. Bake at 350°F (175°C) for 30–40 minutes, or until a toothpick comes out with a few moist crumbs.
10. Cool completely in the fridge before cutting.
11. Once chilled, lift out of the pan, remove the parchment paper, and slice with a sharp knife.
Video Recipe ➡️➡️➡️ https://youtu.be/LNl3tC7L0gE?si=g9JCKQW65lUmujp2

09/02/2026

Warm, soft, gooey Pumpkin Biscoff Rolls topped with Biscoff and cream cheese icing.
Dough Ingredients
• Pumpkin purée — 1/2 cup (115 g) • Nutmeg — 1/2 tsp • Granulated sugar — 1/4 cup (50 g) • Salt — 1/2 tsp • Yeast (instant or active dry) — 2 and 1/4 tsp (7 g) • Whole milk (warm) — 1/3 cup (80 ml) • Unsalted butter (melted) — 2 Tbsp (28 g) • Egg — 1 large • All‑purpose flour — 2 and 2/3 cups (335 g), plus extra for rolling

Filling Ingredients
• Brown sugar — 1/2 cup (100 g) • Cinnamon — 1 Tbsp • Nutmeg — 1/2 tsp • Ginger powder — 1/2 tsp • Ground cloves — 1/4 tsp • Unsalted butter (melted) — 6 Tbsp (85 g) • 1/3 cup heavy cream
Video Recipe➡️ https://youtu.be/AcLdAafObg4?si=9HkMSyzL_Jldm6Fa

08/31/2026

One dough, endless indulgence! These NYC-style cookies are thick, chewy, and irresistibly soft in the center, with crispy golden edges. Infused with the rich flavors of cookies & cream, KitKat crunch, Reese’s peanut butter, and a luscious hint of salted caramel, each bite is a decadent fusion of classic favorites, delivering bakery-level perfection straight from your oven.

Ingredients:

- 200g softened butter (about 3/4cup)
- 50g brown sugar (1/4 cup)
- 100g granulated sugar (1/2 cup)
- 2 eggs
- 2 tsp vanilla extract
- 320g all purpose flour (2 & 1/2 cups)
- 2g salt (1/2 tsp)
- 6g baking powder (1 & 1/2 tsp)

Note: To measure cups accurately, spoon the ingredient into the cup and level it off, don’t scoop directly.

- 25g chopped Oreo
- 30g semisweet chocolate
- 30g white chocolate

- 40g chopped caramel
- 40g chocolate chips

- 40g chopped Kit Kat chocolate
- 40g chocolate chips

- 25g Reese cups
- 40g chocolate chips
- 15g peanut butter
Video Recipe https://youtu.be/8823kYwzqjI?si=bvAZLEJITs1bG_Nb

08/28/2026

These carrot cake cookies are on a whole new level. Soft center, perfect golden edges, and packed with flavor.
Ingredients
Cookies
• All‑purpose flour: 1⅓ cups (160 g)
• Baking soda: ½ tsp (2g)
• Baking powder: ½ tsp (2g)
• Kosher salt: ½ tsp (2g)
• Ground cinnamon: 1 tsp (2g)
• Ground ginger: ¼ tsp (1g)
• Ground nutmeg: ¼ tsp (1g)
• Unsalted butter, softened: ½ cup (113g)
• Light brown sugar, packed: ½ cup (110g)
• Granulated sugar: ¼ cup (50g)
• Egg: 1 large (50g)
• Vanilla extract: 1 tsp (4g)
• Grated carrot, squeezed: ½ cup (45g)
• Rolled oats: ⅔ cup (50g)
• Pecans, chopped: ⅓ cup (40g)
• Dried apricots, chopped: ¼ cup (40g)
• White chocolate chips: ¼ cup (45g)

Cream Cheese Frosting

• Cream cheese: 4 oz / ½ cup (113g)
• Unsalted butter, softened: ¼ cup (56g)
• Powdered sugar: 1 cup (120g)
• Vanilla extract: ½ tsp (2g)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or silicone baking mat.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, cream softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
4. Add the egg and vanilla extract, then mix until smooth.
5. Add the dry ingredients into the wet ingredients and mix gently — do not overmix.
6. Add grated carrot (squeezed well), rolled oats, pecans, chopped dried apricots or raisins, and white chocolate chips. Fold until evenly combined.
7. Scoop the dough into 6 large portions, roll each into a smooth ball, and gently poke the tops with your fingers to create texture.
8. Freeze the dough balls for 10 minutes.
9. Bake for 12 minutes, until the edges are golden and the centers look matte.
10. Right after baking, use a spatula to fix and round the edges for a perfect bakery-style look.
11. Cool the cookies on the tray for 10 minutes, then transfer to a wire rack.
12. Let the cookies cool completely before icing.
13. To make the frosting, beat softened cream cheese for 1 minute, scrape the bowl, then add softened butter, powdered sugar and vanilla, beat until fluffy.
14. Drop a dollop of frosting onto each cookie, spread slightly, and sprinkle chopped pecans on top.
Video Recipe ➡️ https://youtu.be/RijsrjP6JcI?si=l2RdNyHGuN25xD31

08/26/2026

A thick, deep‑dish chocolate chip cookie with a soft chewy center and a rich filling.
Ingredients
• Butter: ¾ cup (170 g)
• Brown sugar: ½ cup (100 g)
• White sugar: ¼ cup (50 g)
• Egg: 1 large (50 g)
• Vanilla: 2 tsp (10 g)
• Flour: 2 cups (250 g)
• Baking powder: 1 tsp (4 g)
• Baking soda: ¼ tsp (1 g)
• Cornstarch: 1 tsp (3 g)
• Salt: ½ tsp (3 g)
• Chocolate chips: 2 cups (315 g)
Video Recipe➡️ https://youtu.be/nC-QGOCNNqI?si=wFXWUY6pO77w5Z2T

08/25/2026

These bakery‑style loaded oatmeal chocolate chip cookies are thick, soft, and packed with texture in every bite.
Ingredients
• 2 cups (170 g) old‑fashioned rolled oats
• 2 1/2 cups (313 g) all‑purpose flour
• 1 teaspoon (3 g) cornstarch
• 1 teaspoon (4 g) baking powder
• 1/2 teaspoon (2 g) baking soda
• 1/2 teaspoon (1.5 g) ground cinnamon
• 1/2 teaspoon (3 g) salt
• 1 cup (226 g) unsalted butter — brown this
• 1 cup (200 g) packed brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs
• 1 tablespoon (21 g) molasses (optional but recommended)
• 2 teaspoons (10 ml) vanilla extract
• 1¾ cups (320 g) semisweet chocolate chips
• 3/4 cup (90 g) walnuts
• ¾ cup (140 g) Smarties or M&M’s
• 1/3 cup (50 g) toffee bits or chopped soft caramels

Instructions

1. Brown the butter and let it cool for 15–20 minutes.
2. In another bowl, mix oats, flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
3. In the cooled brown butter, add brown sugar and granulated sugar; beat until creamy.
4. Add eggs, molasses, and vanilla.
5. Add the flour mixture and mix with a spatula until a thick dough forms.
6. Fold in chocolate chips, walnuts, Smarties, and toffee or caramels.
7. Form 10 large dough balls (165–167 g each).
8. Freeze for 1–2 hours.
9. Bake 5 dough balls per tray on the top rack at 350°F (177°C) for 16–18 minutes.
10. Cool on the tray for 10–20 minutes.
Final Cookie Weight
Each baked cookie — with a few chocolate chips pressed on top — comes out to 6 oz.
Video Recipe ➡️ https://youtu.be/pNClISzMJEc?si=owoYSRVDZIJFBf9-

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